|
|
  |
|
|
|
|
1 |
Агустиана, Айсия С. , Рахмавати Х. , Анггрэйни Д. Э., Рамадхани А. |
Gelatin Jelly Candy from Mackerel Skin (Scomberomorus commersonii)
|
54 |
2 |
2024 |
|
2 |
Мухиддинов А. Р., Попов А. М., Бобоходжаев Р. И., Шарипов И. О. |
The Pamir Yaks of North Tajikistan: Specifics of Hide Formation
|
48 |
4 |
2018 |
|
3 |
Малютина К. В., Гуринович Г. В. |
THE STUDY OF COMPOSITION AND TECHNOLOGICAL PROPERTIES OF PORK OF THE FOURTH GRADE INTENDED FOR COMMERCIAL PROCESSING
|
46 |
3 |
2017 |
|
4 |
Гревцова Т. А., Григорян Л. Ф., Храмова В. Н., Горлов И. Ф., Короткова А. А., Животова Т. Ю. |
BIOTECHNOLOGICAL APPROACH IN PRODUCTION OF BAKED PRODUCT FROM PORK
|
45 |
2 |
2017 |
|
5 |
Цырендоржиева С. В., Хамаганова И. В. |
THE USE OF BLACK LEAVES OF BERGENIA IN FOOD PRODUCTION
|
45 |
2 |
2017 |
|
6 |
Гуринович Г. В., Малютина К. В., Субботина М. А. |
STUDY OF COMPOSITION AND PROPERTIES OF PORK ADIPOSE TISSUE DEPENDING ON CATEGORY OF FATNESS IN ORDER TO SUPPORT THE DIRECTION OF ITS RATIONAL USE
|
39 |
4 |
2015 |
|
7 |
Змиевская Т. Н., Усатенко Н. Ф. |
FORMULA DEVELOPMENT OF RESTRUCTURED FORMED PRODUCT MANUFACTURED FROM BROILER MEAT
|
36 |
1 |
2015 |
|
8 |
Черевко А. И., Скрыпник В. А., Фарисеев А. Г. |
INFLUENCE OF ELECTRO-OSMOSIS ON MASS CONDUCTIVITY IN PORK
|
32 |
1 |
2014 |
|
9 |
Туменова Г. Т., Рахимова С. М., Ануарбекова А. С. |
COMPARATIVE ANALYSIS OF A NEW MEAT PRODUCT COMPONENT: POULTRY SKIN
|
24 |
1 |
2012 |
|
10 |
Као Т. Х., Разумовская Р. Г. |
STUDY OF QUALITY OF STRUCTURE-BUILDER PRODUCTS FROM FISH IN VOLGA-CASPIAN BASIN
|
23 |
4 |
2011 |
|
11 |
Тринько Л. В., Шульгина Л. В. |
USING THEOCTOPUSSKININ THE TECHNOLOGYOF CANNEDFOOD
|
23 |
4 |
2011 |
|
12 |
Баженова Б. А., Федорова Т. Ц. |
Complex influence of low-voltage electrostimulation and protein stabilizer on the properties
of meat farce canned foods
|
17 |
2 |
2010 |
